马铃薯愈伤组织低温保存的生理变化  

Physiological changes of potato callus during low temperature conservation

作　　者：胡家金[1] 彭昕琴[1] 刘代[1] 邹剑锋[2] 熊兴耀[2] 

机构地区：[1]湖南农业大学生物科学技术学院,湖南长沙410128 [2]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2009年第5期501-503,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南农业大学人才科学基金(2005WD25);湖南省教育厅重点项目(03C613)

摘　　要：对马铃薯愈伤组织在常温(23～25℃)和低温(4℃)下保存90d过程中所发生的部分生理变化进行了研究.结果表明,在低温条件下,随着保存时间的延长,SOD活性逐渐下降,但下降幅度明显低于常温条件;POD活性、Pro及可溶性糖含量随着保存时间的延长先上升后下降,POD活性明显低于常温条件,但Pro及可溶性糖含量明显高于常温条件.Partial physiological changes of potato callus have been studied during 90 days preservation in vitro in normal temperature （23-25 ℃） and low temperature （4 ℃）. The results showed that the SOD viability in treated and controlled were decreased during the preservation, but the treated were higher obviously; the POD viability, the contents of the Pro and soluble carbohydrate were increased firstly, and then decreased, the treated were lower than controlled in the POD viability but the contents of the Pro and soluble carbohydrate were higher obviously.

关 键 词：马铃薯 愈伤组织 低温保存 生理变化 

分 类 号：S225.7[农业科学—农业机械化工程]